Yes, you really can have a meal on the table in 30 minutes, from start to finish. You do need to do a little bit of work in advance of the meal, like reading through the recipes, planning the steps of cooking and making sure that all the ingredients are in your pantry, fridge or freezer.

With the arrival of warm weather, the fresh crunch of spring onions will complement any salad. Identical to the common onion, spring onions offer a little different taste, as they are harvested prematurely for a milder flavor than a regular onion.

Whether dining out or just entertaining at home, it’s important to know and understand which wine to serve with which food. When dining out, don’t be hesitant about asking your server what wine would go well with your entrée choices. Some menus will offer wine suggestions to complement each entrée, and a really good wine list should include a description of the wine’s characteristics.
Choosing a wine

Last week, I mentioned that salads don’t necessarily have to be just a combination of leafy greens. This week, I’ll share of number of my recipes for roasted vegetables. Once you’ve tried roasting vegetables like beets, carrots, sweet potatoes, cauliflower, peppers, onions or asparagus, you’ll be serving them more often than not.